There are many variations of “Sambal Udang (Chilli Prawn)” within the South East Asia countries, but the basic ingredients are more or less the same. While this is a typical dish for a Malay meal, it is also a perfect side dish to serve with Nasi Lemak (click for recipe). This is The Viand’s take on “Sambal Udang/Chilli Prawns (參巴蝦)”. The dish is bursting with the briny flavor of the Prawn; blended with the complex flavor of the fiery sambal.

IngredientS

MAIN :

Medium size Prawns, shelled (leave the Tail-end) and deveined. Wash thoroughly and marinate with some Salt.

Step 1 (Toasting Balacan) : This is optional as the Sambal paste already has Belacan in it; but The Viand like to toast some extra and add in during the stir-frying, just to elevates the flavor further.
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Gently toast the Belacan till aromatic – till U can crush it into almost powder form. Be careful not to burn the Belacan, it will turn bitter. Nicely toasted Belacan. Set aside.

Step 3 : Add the Sambal Paste and mix well. Saute till aromatic, add a little water and simmer a while, let everything has a chance to blend together nicely to form the sauce. Add the Seasoning Ingredients. Add the Prawns and mix well in high heat and saute for a abt 3-5 mins (depending on the heat and the size of the Prawns) till Prawns cook thru. DO NOT overcook the Prawns. Plate and serve hot.